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COOPERS HALL SPRING MENU ​2019 Executive Chef Keith Morris

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COOPERS HALL SPRING MENU ​2019 Executive Chef Keith Morris COOPERS HALL SPRING MENU 2019 ​ LAND AND SEA ● fried chicken, honey, chile, tarragon, vinegar BOARDS ● smoked trout croquette, remoulade ● gazpacho, smoked mussel, chile oil (GF/DF) ● chicken thigh skewer, rhubarb barbeque (GF/DF) ● crudité + french onion dip ● beet chip, salmon, caper, dill, horseradish (GF/DF) ● grilled Goat or Brie cheese + tomato jam ● shrimp skewer, tarragon-chili oil vinaigrette (GF/DF) ● artisanal cheese board ● glazed pork belly, white bean toast (DF) ● charcuterie + smoked meat board ● seaboard – oysters, boquerones, shrimp cocktail, LAND AND SEA smoked fish, tuna poke, bagna cauda, pickles, baguette, tortilla (GF) ● NY strip skewer, sorrel-mint verde (GF/DF) ● crab cakes, saffron aioli (DF) ● Tokany lamb meatball, crème fraîche, dill (GF) FLATBREADS ● blini, smoked salmon, caper, dill, horseradish ● bresaola, ricotta, honey toast ● smoked trout deviled egg with roe (DF) ● Bresaola, ricotta, smoked honey, arugula ● duck a l’orange croquette, mostarda (DF) ● Fromage blanc, onion, bacon, chive ● speck wrapped asparagus, bearnaise (GF) ● Carrot puree, kale, pecorino ● glazed pork belly deviled egg (GF/DF) ● ● Asparagus, mushroom, piave, lemon miso-ahi tuna crudo, parmesan crisp (GF/DF) ● lobster consommé en gelee, mirepoix, controne, trout roe (GF/DF) BOCADILLOS VEGETARIAN ● speck, arugula, honey ● blue cheese madeleine, buffalo foam ● cured pork loin, chicory, gouda ● onion-fennel confit, parmesan crisp ● smoked trout, remoulade, kale ● polenta-raclette croquettes, curried ketchup ● sorrel-mint pesto, carrots (vegetarian) ● horseradish deviled eggs (GF/DF) ● pommes dauphine, dill crème ● grilled asparagus skewer, green garlic aioli (GF) ● asparagus-piave quiche $4 ● brioche, mornay, morel $4 Executive Chef Keith Morris VEGAN THANK YOU TO OUR FARMERS Millennium, De Noble, Spring Hill, ● tempura cauliflower, black garlic molasses (GF) Gathering Together, Sudan, Corfini, and ● farmers market satay, seasonal accompaniment(GF) Persphone Farms ● charred scallion-pistachio puree toast ● garlic confit-white bean puree toast *MENUS ARE SUBJECT TO SEASON AND MARKET PRICING ● carrot puree, fava bean, mint toast allergies and dietary restrictions accommodated with advance ● gazpacho, artichoke, hazelnut, lemon oil (GF) menu planning ● farmers market satay, salsa verde (GF) COOPERSHALL.COM WINERY & TAPROOM 404 SE 6TH AVE. PORTLAND, OR 97214 USA (503) 719-7000 / [email protected] COOPERS HALL SPRING 2019 MENU ​ ​ served family style or buffet, price per person DINNER PACKAGE: 1 salad, 2 mains, 1 side ​ ​ additional salads, mains and sides available, allergies and dietary restrictions accommodated with advance menu planning SALADS SPRING GREENS 2018 preserved peach vinaigrette, pickled peppers, ricotta, toasted almonds (GF) ​ ROMAINE shaved celery, carrot, beet, fennel, radish, scallion, parsley, red wine vinaigrette, sunflower seeds, pretzel croutons ​ CHICORY CAESAR smoked dressing, piave, espellette bread crumbs ​ LAMB CARPACCIO arugula, asparagus, dijon vinaigrette, pecorino tuada, puffed canoe rice (GF) ​ SMOKED TROUT SALAD beet carpaccio, frisee, apple, crème fraîche, horseradish, dill (GF) ​ POACHED PRAWN SALAD arugula, snap pea, sunchoke, fennel, tarragon-chili oil vinaigrette, almonds (GF) ​ MAINS ROTISSERIE CHICKEN rhubarb bbq rubbed, grilled potatoes, pickled rhubarb, crispy kale, dill crème (GF) ​ GRILLED TRI-TIP charred sprouting broccoli, chiles, peanuts, black vinegar bordelaise, pickled radish, puffed canoe rice (GF/DF) ​ ADD Surf n’ Turf: with poached prawns OR with Oregon Dungeness Crab ​ ​ ROASTED PORK BELLY garlic confit-white bean puree, roasted brassicas, pistachio, spicy chermoula (GF/DF) ​ LAMB SHANK PAPRIKASH 2017 roasted tomato preserve braise, crispy fingerlings, crème fraîche, dill (GF) ​ SALMON mustard greens, sunchokes, preserved rhubarb, ginger-hijiki broth, rice cracker (GF/DF) ​ ADD trout roe OR with Oregon Dungeness crab ROASTED TROUT salt roasted beets, parsnips, melted leeks, saffron-vanilla emulsion, toasted almonds (GF) ​ ADD trout roe OR with Oregon Dungeness crab SPRING ORECCHIETTE Oregon mushrooms, artichokes, sweet onion, cream, pecorino tuada, tarragon, sunflower seed ​ ADD rotisserie chicken OR with poached prawns OR with Oregon Dungeness crab SIDES ROASTED ASPARAGUS carrot-ginger emulsion, tarragon, fried leek (GF) ​ ADD Oregon Dungeness crab FENNEL/ONION CONFIT smoked fingerlings, sorrel mint verde (GF/VEGAN) ​ ADD house bacon GRILLED POTATO SALAD green garlic aioli, piquillo-honey vinaigrette, grilled scallion, parsley (GF/DF) ​ ADD trout roe CHILE ROASTED BEETS sunflower sikil pak, lime-sunflower seed vinaigrette, puffed canoe rice (GF/VEGAN) ​ GRILLED CARROTS sheeps milk soubise, grilled onions, black garlic molasses, toasted sesame, coriander (GF) ​ ADD roasted pork belly BRAISED BELUGA LENTILS Oregon mushrooms, swiss chard, dijon-crème fraÎche, thyme, buttered bread crumbs ​ SPRING MACEDOINE roasted spring roots, house vegan mayonnaise, lemon, tarragon, chervil (GF/VEGAN) ​ COOPERSHALL.COM WINERY & TAPROOM 404 SE 6TH AVE. PORTLAND, OR 97214 USA (503) 719-7000 / [email protected] .
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